Kelewele

Ghanaian spiced fried plantains

Origin: Ghana, West Africa

From the journey of Banana.

Kelewele (pronounced ke-le-WE-le) is a beloved Ghanaian street food and household staple: ripe plantains marinated in a fragrant spice paste and fried until crisp and caramelised on the outside and yielding within. The dish is beloved for its intoxicating combination of sweetness from the ripe plantain and heat from fresh ginger, chilli, and spices. In Ghana, kelewele vendors are a fixture at night markets and along busy roadsides, frying plantains in great iron pans over open fires, the spiced aroma carrying through the evening air. Plantains arrived in West Africa around the 6th century CE, likely brought by Arab traders from Southeast Asia, and were embraced so completely that the plant now grows wild across the region and is a culinary cornerstone of Ghanaian, Nigerian, and broader West African cooking. Kelewele is typically eaten as a snack or street food but is also served alongside groundnut (peanut) soup, jollof rice, or bean stew.

Ingredients

Main

  • 2 large ripe plantains (skin should be yellow with black spots)

Marinade

  • 2 tsp fresh ginger, finely grated
  • 1 tsp cayenne pepper or 1 fresh chilli, finely minced
  • 0.5 tsp ground cloves
  • 0.5 tsp ground anise or fennel (optional)
  • 0.5 tsp fine salt
  • 1 tbsp water

Frying

  • 500 ml neutral oil, for frying

Method

  1. Peel the plantains and cut into 2 cm / ¾-inch chunks at a slight diagonal angle.
  2. Combine the ginger, cayenne, cloves, anise (if using), salt, and water into a paste. Toss the plantain pieces with the spice paste until evenly coated. Marinate for at least 10 minutes (or up to 1 hour).
  3. Heat the oil in a heavy pan or wok over medium-high heat to 175°C / 350°F. Working in batches, add the plantain pieces without crowding. Fry for 3–4 minutes per side until deep golden brown and slightly caramelised.
  4. Remove with a slotted spoon and drain on paper towels. Serve hot.

Notes

Kelewele is typically served as a snack on its own, sometimes with roasted peanuts scattered over. It also makes an excellent side dish alongside jollof rice and grilled chicken, or with a bowl of groundnut soup. The spice blend varies by cook and family: some add grated nutmeg, some add a pinch of white pepper, and some use dried chilli flakes instead of fresh. Experiment to find your own blend.

The Gastrographer

The Gastrographer

Mapping Culinary History

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Journey Point Map Key

Ingredient originTrade or transit route
Became a culinary stapleColonial / trade control
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